Basic Tomato Sauce

Preparation info

  • Difficulty

    Easy

  • About

    3 quarts

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

A good basic tomato sauce to have in your repertoire. It keeps about four days in the refrigerator. This makes enough for 12 to 14 portions of pasta.

Ingredients

  • 5 pounds canned Italian-style plum tomatoes with their juices
  • 2 cups very rich tomato purée
  • Salt and freshly ground pepper
  • 4 to 6 tablespoons unsalted butter cut into small pieces (optional) or 2 to 3 tablespoons good olive oil (optional)
  • Pinch of sugar (optional)

Method

Procedure

Process the tomatoes with their juices in a food processor until finely chopped but not puréed. Transfer to a heavy saucepan and stir in the tomato purée. Simmer over low heat, stirring often, until the sauce is hot and slightly thickened. Season to taste with salt and pepper. If the tomatoes are sour, stir in the butter or olive oil, or add a pinch of sugar.